THE USEFUL LEMON

New Zealand Listener, Volume 35, Issue 887, 3 August 1956, Page 20

THE USEFUL LEMON

HERE are hundreds of uses for lemons, and most housewives regard them as an almost indispensable item in their kitchen cupboard. In the north, most homes have a lemon tree in the garden; and it is seldom that there is any scarcity in our shops. Lemon juice, though acid, produces an alkaline reaction in the body, which is probably one of the reasons for the following well-known early-morning drink.

Anti-Rheumatism Drink Put a tablespoonful of raisins to soak overnight in the juice of a lemon. Cover the glass with a clean piece of paper. First thing next morning, fill up the glass with hot water and sip the mixture. When the liquid is finished, chew the raisins slowly. This is not only good for rheumatism, but is also splendid for the skin and health generally; With Meat Rub steak with a cut lemon, and brush over with olive oil about 10 minutes before cooking to make it extra flavoursome and tencer. Substitute for Vinegar Lemon juice may be used instead of Vinegar in almost any recipe which specifies the latter-except in pickling.

Lemon Cheese

Here is a recipe from Fifeshire, but it was given to me in London. The lady said she found it such a useful means of using up cracked eggs. Peel 2 lemons as thinly as possible, and squeeze out the juice. Put both the rind and the juice in a saucepan with 8 oz. of sugar and 5 oz, of butter, and dissolve very slowly. Now beat up 2 eggs, then stir the lemon mixture into them. Strain, return to the pan and stir over a low heat until the mixture comes to the boil and is thick and creamy. The cheese may be made most satisfactorily in a double saucepan, The steaming ensures the slow melting of the sugar and butter, which is so essential. Lemons with Dried Fruit Add a little lemon juice, or a piece of lemon rind, when stewing prunes or dried apricots, peaches, and so on, Re-

move the rind before serving. Lemon tind also improves stewed rhubarb very much, For a Cold This is an excellent old-time nightcap when you have a cold. Bake one or two slowly in a moderate oven, till well softened. Then cut. open, drench with honey, and eat -with: a spoon while hot. Throygh the day, drink copiously of hot lemon drinks, using the juice of 2 lemons to each breakfast cup of hot water. For your dry and tickly throat, keep a saucer of honey and lemon juice, complete with teaspoon beside you, and eat as much as you like. How comfortable to have a remedy which is good for your stomach ag well as Wins for, your cold! Nothing to upset either children or adults.

Lemon Chiffon Pudding Soak 114 tablespoons powdered gelatine in 1% cup cold water about 5 minutes, Separate 2 eggs; and to the beaten yolks add %4 cup of sugar, 4% teaspoon salt, 14 cup lemon juice and 1 tablespoon grated rind. Mix well, and cook in double boiler, stirring until like custard (perhaps 5 minutes). Then stir in the gelatine and cool. Whip egg whites till stiff, and combine with Y% cup _- sugar;

add this to first mixture. When cold and beginning to thicken, fold in 2 cups chopped mixed fruits (canned pineapple, peaches, pears, oranges, etc.). Serve with whipped cream. Mint Julep Strain juice of 5 lemons into basin, add 1% teacups sugar, 2 teacups hot water, and a handful of bruised mint leaves. Stir well, strain and allow to cool. Just before serving, add 3. pints ginger ale, chilled if possible. Float a few small sprigs of mint on top. Lemonade Take 2 or 3 large lemons and scrub well. Peel very thinly into an earthenware jug or cfock, being careful not to (continued on hext page)

cut the white pith. A potato peeler will | be quite satisfactory. Add 1 tablespoon sugar for each lemon and allow to stand | for one hour, when the sugar will have drawn the essential oil from the rind. Squeeze the juice and add with one pint of cold water for each lemon. It is important to use cold water, as boiling water destroys the vitamin C in the juice. Stir with a wooden spoon and leave in a refrigerator or cool larder for 24 hours. Strain and serve. Lemon Chiffon Pie (No Oven) CRUST: One cup crushed wheatflakes, 4 cup sugar, 42 teaspoon cinnamon, % cup melted butter. Mix all together and press into pie plate. FILLING: 114 teaspoons gelatine, 1% cup water-soaked together; 4 eggs, 1/2 cup lemon juice, 1 teaspoon grated rind, 1 cup sugar, % teaspoon salt. Cook yolks and lemon juice, with rind, in double boiler, also with half the suger. Cook till custard consistency. Stir in> gelatine and water, let cool, stirring. Fold in beaten egg whites, and sugar, and pour into sheli. Leave 3 hours to set. Lemon Meringue Pie One cup sugar, 4 level tablespoons cornflour, 4% teaspoon salt, 142 cups water or milk, and 2 egg yolks, beaten slightly. Sift dry ingredients, add water or milk, and the egg yolks. Stir till all is dissolved. Cook in double boiler, stirring frequently, until thick (about 15 minutes), then add 3 cup lemon juice and grated rind of 1 lemon. Beat well, cool and turn into a baked pie shell. Cover with the following meringue and brown it slightly. Beat 2 egg whites till frothy, add % cup sugar, 4% teaspoon grated lemon rind. Continue beating until very stiff. Spread this over the pie, and put in moderate oven for about 15 minutes to brown. Lemon Pudding The sender of this recipe says: "This is a strange mixture. It looks like curds and whey when it is ready to go into the oven; but when cooked, there is a sponge crust at the top and the bottom part is like lemon honey. It is really delicious." Beat together 17 cup sugar and 1 tablespoon butter, and add in their order 2 tablespoons flour, pinch salt, grated rind and juice of 1 lemon, 1 cup milk, yolks of 2 eggs; lastly, stir in stifflybeaten whites of the eggs. Bake in buttered piedish. Stand dish in another dish of hot water, and cook about 1% hour.